Put the honey and 1 1/2 cups/375 mL of the milk into a heavy saucepan.Heat over medium-low heat.

Put the remaining 1/2 cup/125 mL milk and the cornstarch in a mug. Stir well with a small whisk or a fork until completely mixed, with no lumps.

Pour the milk/cornstarch mixture into the saucepan, and mix well.Cook, stirring constantly, until it begins to thicken (or for 8 minutes, whichever comes first! If it hasn't thickened by then, it's not going to. That's okay!)

Take about 1/2 cup/125 mL of the hot mixture and add it to the beaten eggs.Now pour the egg mixture into the saucepan.Cook over low heat for about a minute, stirring constantly.Remove from heat.

Add the lemon juice and lemon rind. Stir to mix.

Serve immediately, or refrigerate.

Substitutions

Use a non-dairy milk substitute, like rice milk or soy milk, instead of milk.

If you don't have lemons, use bottled lemon juice. Leave out the lemon rind.

Ideas for making this recipe your own

Garnish the pudding with your choice of toppings. Here are some ideas:

extra lemon rind

nuts

coconut

berries

Tips

I keep lemons in the freezer. Frozen lemons are easy to grate! (They aren't the best for juicing, though. Buy a fresh lemon for the juice and grate a frozen lemon for the rind.)

For a more intense lemon flavor, add more grated lemon rind.

To juice a lemon, first roll it around on the countertop, pressing it firmly. Then cut it in half. If you have a citrus juicer or reamer, squeezing out the juice will be easy. If you don't, just hold a lemon half over a bowl, and squeeze it firmly to get out as much of the juice as you can.

In this recipe, the eggs don't cook thoroughly. Here is some information about
eating raw eggs
and undercooked eggs. Read it and then decide whether you are comfortable using real eggs in this recipe, or whether you'd prefer using an egg substitute.

If you enjoy this lemon pudding recipe, you may also like these other pudding recipes:

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